For one day a year, the high art of French gastronomy is honoured around the world in an initiative dubbed Gout de France/Good France. Created in 2015 by the French Ministry of Foreign Affairs, the celebration is inspired by legendary chef Auguste Escoffier’s Les Diners d’Epicure dating back to 1912, where one menu was served to as many guests as possible in one day. Fast forward a century and the first edition of Gout de France connects a global network of French restaurants across 150 countries, each serving a degustation dinner carefully crafted to reflect the finer points of French cookery. French gastronomy has been on the UNESCO World Heritage list since 2010, but it is a heritage that should be built upon and showcased. In the words of Alain Ducasse: “French cuisine is the interpreter of a cuisine that has evolved towards lightness in harmony with its environment… the common point of this event is generosity, sharing and the love of what is beautiful and tastes good.” Chef Darren Chin plating up in his restaurant This year’s edition will see more than 1,500 chefs, 150 embassies and 150 countries participate in the international event, and here in Kuala Lumpur, the enterprise is being spearheaded by the French Embassy. Le Cordon Bleu Malaysia Technical Director Chef Rodolphe Onno and Chef Thierry Le Baut of Maison Francaise. Chef Rodolphe will be present a cooking demonstration before his dinner at Espace Mr Andre Cointrea, while Chef Thierry offers a casual menu at new outlet 2OX Bistro Bar and a finer one at Maison FrancaiseNathalie Arbefeuille presents her Gout de France menu on 19 and 21 March only No less than five restaurants and one culinary arts school are participating in Gout de France 2016, offering their menus for an extended period from 19-23 March instead of just one day as is customary. These restaurants are Soleil (soleil.my), DC Restaurant (restaurant-dc.com), Nathalie’s Gourmet Studio (nathaliegourmetstudio.com), Maison Francaise (maisonfrancaise.com.my), and Espace Mr Andre Cointreau (cordonbleu.edu/Malaysia/home/en). Belgian Chef Evert Onderbeke of Soleil has created a menu incorporating a number of local ingredients HE Christophe Penot, French Ambassador to Malaysia, with the five participating chefs Each one of the five participating chefs will offer an exquisite French menu based on a multi-course meal using fresh, seasonal and local produce paired with French wines and spirits, while also adding their own culinary traditions and cultures to the dishes. The climax of worldwide event will be on 21 March where a special dinner will also be hosted at the French Ambassador’s residence on the day. All details and the list of participating restaurants can be found on the French Embassy website – ambafrance-my.org/Gout-de-France-in-Malaysia. Up-to-date information will abe posted on Twitter @FRKualaLumpur.